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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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I love to make this pie with fresh blueberries and strawberries from area farms. It's an easy summer treat that my family just gobbles up. Ingredients:
1 pint fresh strawberries, sliced, divided |
1 tablespoon lemon juice |
2/3 cup sugar, divided |
1 package (8 ounces) cream cheese, softened |
1 teaspoon grated lemon peel |
1 graham cracker crust (9 inches) |
2 tablespoons cornstarch |
3 to 4 drops red food coloring, optional |
1 pint fresh blueberries |
Directions:
1. In a large bowl, combine half of the strawberries and lemon juice; mash berries. Add 1/3 cup plus 2 tablespoons sugar; set aside. In a large bowl, combine the cream cheese, lemon peel and remaining sugar until smooth. Spread into the crust.
2. In a large saucepan, combine cornstarch and reserved strawberry mixture until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in food coloring if desired. Cool slightly.
3. Fold in blueberries and remaining strawberries. Spread over cream cheese mixture. Cover and refrigerate for at least 3 hours. Yield: 6-8 servings.
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